JP2012254070A - Coffee flavored beverage, and extraction powder of bamboo shoot - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide powder to extract beverage having coffee color and flavor, for effectively using a bamboo shoot which is grown from an underground stem to 300 cm from the ground.SOLUTION: The powder for extracting the coffee flavored beverage is obtained by roasting powder made by drying and crushing a bamboo shoot, to turn coffee colored in a metallic frying pan, pot or drum until turning coffee colored, and moderately carbonizing the product, so that the coffee flavored beverage is easily extracted by drip method extraction similar to coffee, without boiling, by carbonizing until Maillard reaction is caused. The bamboo shoot raw material cost is reduced owing to using even a bamboo shoot which is overgrown to 50-300 cm from the ground and unsuitable for food.

Description

In the present invention, bamboo shoots dried and pulverized are heated through a metal such as a frying pan, a pan, or a drum, and then fried and carbonized until they become coffee color. Alternatively, it is intended to produce a bamboo shoot coffee-flavored beverage and powder for extraction by directly heating and carbonizing with a burner or a heater.

As a method for producing tea using bamboo as a raw material, there is a method for producing bamboo tea in [JP 2005-333969 A] (Patent Document 1). This method is described as a method for producing tea leaves / tea using only bamboo stems / leaves / roots (claim 1).

Japanese Laid-Open Patent Publication No. 2002-65227 (Patent Document 2) includes health tea and health drinks made from gramineous plants as raw materials, and methods for producing the same. This method is a healthy tea containing a processed green leaf of a grass family.

[Patent Document 3] (Japanese Patent Laid-Open No. 2000-60509) has a method for producing bamboo tea.
This method is described as a method for producing bamboo tea, characterized in that bamboo powder obtained by pulverizing green bamboo is dried to a moisture content of 18% or less and then roasted (claim 1).

And [Patent No. 4547480] (Patent Document 4) includes strawberry tea, strawberry tea drink and a method for producing the same.

JP 2005-333969 A JP 2002-65227 PR JP 2000-60509 A Patent No. 4547480

In Patent Document 1 for effective use of bamboo, leaves, stems, and roots are used as raw materials from a year-old young bamboo. In Patent Document 2, green leaves of Gramineae are used as raw materials. It is made from bamboo and is different from bamboo shoots. That is, it is not made from bamboo shoots.

Patent Document 4 is a soft bamboo shoot that is suitable for edible use from the rhizome to 50 cm above the ground, and a bamboo shoot that is grown for 50 cm or more and is not edible is not used.
In addition, the present invention controls the Maillard reaction by controlling the moisture content in the koji and suppressing the temperature and time of roasting in order to maintain a high content of koji functional ingredients. It is said that there is to make functional tea.

As described in Table 1, the bamboo shoots contain 30.3 g of protein in 100 g, which is not different from soybean. In addition, dietary fiber is 25.6g in 100g and abundant growth is very useful food, but since the time when it can be harvested after germination is short, and the freshness after harvesting deteriorates in a short time, It was not widely used as food like rice, wheat or corn.

In addition, harvesting about 20 centimeters after germination from the rhizome is soft and the best for human consumption. Therefore, since the harvest was just before the buds emerged from the ground, there was a problem that it was difficult to harvest and planned harvest was difficult. As a result, the deforestation of bamboo forests caused by bamboo shoots and the erosion of bamboo forests has become an environmental problem.

In order to solve the above-described problems, the present invention heats bamboo shoots that have been dried and powdered through a metal such as a frying pan, a pan, or a drum, and stirs them until they become coffee color. Or, it is heated and carbonized directly with a direct burner or a heater, to produce a bamboo-flavored coffee-flavored beverage and powder for extraction. The present invention dares to make a bamboo shoot coffee-flavored beverage and extract powder by causing a Maillard reaction. In addition, even edible bamboo shoots grown from 50 cm to 300 cm from the rhizome can be used to produce bamboo brewed coffee-flavored beverages and extraction powders that have colors and flavors similar to coffee.

Bamboo shoots had to be harvested immediately after the buds appeared on the ground, so it was difficult to harvest and bamboo shoots that could grow as much as 1 meter per day are useful foods when used as food. When growing 50 cm or more from the ground, the fibers are hard and edible. If left as it is for growth, it leads to the prosperity of the bamboo forest, eroding other trees and contributing to the devastation of the forest. This overgrown bamboo shoot is dried and powdered and then heated and carbonized appropriately to produce a powder for extracting a coffee-flavored beverage, which can be used as a new useful food. Bamboo shoots are also rich in protein, potassium, shirotin, and dietary fiber, and can be expected as functional drinks. In addition, by consciously heating so as to cause a Maillard reaction, a bamboo-flavored coffee-flavored beverage and a powder for extraction can be produced, so that drip extraction can be easily performed with hot water. Since the beverage of the present invention does not contain caffeine like coffee, it is an optimal beverage for children and pregnant women.

BRIEF DESCRIPTION OF THE DRAWINGS It is a manufacturing-process figure which makes the drink of a bamboo shoot coffee flavor and powder for extraction based on this invention.

Hereinafter, embodiments of the present invention will be described in detail.

In the present invention, after the bamboo shoots are dried and powdered, the bamboo shoots coffee-flavored beverage and the powder for extraction are obtained by frying and carbonizing appropriately through a metal such as a frying pan or a pan or a drum until it becomes a coffee color. I can make it. Bamboo shoots are preferably dried to a powder of 15% or less, and then heated and roasted. It has been tested that the powder particles can be uniformly and carbonized uniformly throughout the powder. In addition, the fried temperature is preferably a high heat from 120 ° C. to 700 ° C. In order to obtain a coffee-like color and flavor, a Maillard reaction is intentionally performed to make a coffee color. We have already experimented with the ability to easily extract drip with hot water by drying bamboo shoots into powder and then carbonizing it appropriately until it becomes a coffee color.

In addition, in the present invention, the same bamboo-flavored coffee-flavored beverage and extraction powder can be produced even if the bamboo shoot dried and powdered is directly heated with a burner or heater and carbonized.

Since the present invention can also be used for bamboo shoots grown from an underground stalk that is not edible to a height of 50 cm to 300 cm, the raw material cost can be reduced.

It is also possible to make a coffee-flavored beverage by extracting the powder of the present invention with water or hot water, and sell it in a container.

The beverage can be dried again to make an instant beverage powder. In this case, freeze drying or spray drying is preferable.

Instant is a powder that can be easily made into a coffee-flavored beverage simply by dissolving in hot water.

The coffee-flavored beverage of the present invention can be mixed with confectionery such as jelly, pudding, or ice cream to produce a coffee-flavored confectionery.

In addition, foods such as bread can be made by mixing the coffee-flavored beverage extraction powder of the present invention with grains.

Bamboo shoots are a very promising ingredient that grows as much as 1 meter per day, but it was not used as a seasonal ingredient because oxalic acid lye increased from 2 hours after collection and it was difficult to preserve. In addition, from the rhizomes to 50 cm above the ground can be used for food, but the fiber is harder than that and is left uncollected.
By drying the bamboo shoots into a powder, the oxalate taste of the oxalic acid of the bamboo shoots can be removed. Bamboo shoots that have grown from the rhizome to 300 cm above ground can now be used as food. Although the present invention is the most effective method for using this grown bamboo shoot, it can be easily mixed with other ingredients by making it into a powder, and the range of use has been greatly expanded. And even if bamboo shoots that have grown large are dried and made into powder, they can be used for food, so the harvest method of bamboo shoots themselves can be greatly changed. In other words, by harvesting by growing it to the limit that can be used as food, it is possible to harvest systematically because the yield is greatly increased, and it can be harvested after waiting for a certain size. As a result, bamboo shoots can be dried and the price of the powder material can be reduced, and bamboo shoots that have become too large to be edible can be used. Bamboo is a plant that grows as much as 1 meter a day, and contains dietary foods that contain useful vitamins B1 and B2, potassium, protein, syrotine, and useful glutamic acid, and is rich in dietary fiber that is said to excrete excess fat in the body. In addition, it has the potential to become a new food supplementing rice and wheat.

Claims (6)

A powder for extracting a bamboo-flavored coffee-flavored beverage, which is obtained by drying bamboo shoots into a powder and then carbonizing them by using a metal such as a pot or drum. A powder for extracting a bamboo-flavored coffee-flavored beverage obtained by drying bamboo shoots into a powder and directly carbonizing them by direct heating. A beverage extracted from powder for extracting a coffee-flavored beverage according to claim 1. The drink extracted from the powder for extracting the coffee-flavored drink of the said Claim 2. A method for extracting a bamboo-flavored coffee-flavored beverage obtained by drying the bamboo shoot powder according to claim 1 and powdering it into a coffee color through a metal such as a pan or a drum. Powder manufacturing method A method for producing a powder for extracting a coffee-like beverage of bamboo shoots obtained by drying the bamboo shoots according to claim 2 and powdered by direct heating and carbonization

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